Traceability Project

Brazil

Natural Carbon Neutral – Fazenda Vila Boa

Region: Minas Gerais, Carmo da Mata

Producer: Monica Borges de Sousa

varietal: Yellow Catucaí

cultivation: 380 ettari in pieno sole

certification: Carbon Negative

This coffee is not only good, but sustainable. Monica Borges inherited the farm in 1988. Surrounded by virgin forests, the land sequesters more carbon dioxide than what is emitted for coffee production, making this a Carbon Negative cup of coffee.

Espresso

chocolate
nougat
cocoa
macadamia
caramel
pineapple

Wonderful velvet body with a clean aromatic palette of chocolate, cocoa and nougat, with sweet notes of banana, pineapple and caramel.

Cupping

ripe fruit
chocolate
caramel
tangerine
cocoa
hazelnut

Well-balanced cup with a good body and acidity reminiscent of fruit and chocolate. Notes of caramel evolve into an aftertaste of mandarin, cocoa and hazelnut.

Natural Process

The harvested coffee cherries are selected, either manually or mechanically, to remove unripe cherries and foreign matter. They are then laid to dry on cement patios or raised beds, and turned regularly to avoid unwanted mold and fermentation. The whole drying process may last between three and six weeks, depending on climatic conditions.

This drying process allows the sugar from the pulp, mucilage (mesocarp) and skin (exocarp) to penetrate the beans, giving sweetness, body and a characteristic yellow hue (or bronze in the case of foxy beans).

When the dried cherries reach around 11% humidity, they are taken to the mill for hulling and kept in parchment (endocarp), before being milled and bagged.

Good for use in

Espresso
Cappuccino
Moka